40 minPrep
45 minCook
85 minTotal
8Servings
1300Kcal
Ingredients
- —Mutton : 1 kilogram
- —Basmati Rice long grain : 1 kg.
- —Onions: 4 medium (thinly sliced)
- —Tomatoes : chopped 2 to 3 medium sized.
- —Yogurt : 2 and 2 1/4 thcup for marination
- —Ginger garlic paste :3 tablespoon.
- —Almonds : 7 to 8 blanched and peeled.
- —Black pepper : 1 teaspoon.
- —Clove : 7 to 8
- —Green cardamom : 7 to 8.
- —Black Cardamom: 3 to 4
- —Shahi Jeera : ( Black cumin seeds : 1 teaspoon)
- —Star anise :3
- —Javitri : ( mace 2 to 3 flakes)
- —Jaiphal : ( Nutmeg : 1 small piece grated or powdered form)
- —Tell patta : (Bay - leaf: 3 medium)
- —Cinnamon stick 1 : 1 inch.
- ——
- —Garam masala or meat masala : 1 and 1/2 teaspoon.
- —Red chili powder (Kashmiri for colour) : 1 and 1/2 teaspoon.
- —kewra water : (pine water 2 tablespoon)
- —kessar(Saffron) : 1/2 teaspoon add to the milk and keep ready.
- —Milk : 3 to 4 tablespoon to create saffron milk.
- —Ghee : (Home made butter 4 to 5 tablespoons)
- —Oil : 4 to 5 tablespoon, oil of your choice.
- —Salt: According to your taste.
Instructions
- Meat : Wash the meat under running water and keep aside to drain.
- Rice : Wash the rice 2 to 3 times,till all starch is removed and the water becomes clear.
- Soak : Soak the now cleaned rice for 45 minutes in water(the water level has to be above the rice so that the rice is completely immersed in it)
- Roast : All the dry whole spices except the blanched almonds should be roasted in a mix of ghee and oil.(keep equal measure of spices you take for roasting aside to be used in the rice, which needs to be used while paraboiling the rice.
- Saffron milk : Add Saffron to 4 tablespoons of milk and keep it aside, this will be used while we layer the Biryani.
- Fry : Fry the thinly sliced onions till golden brown.
- Marinate : In a big utensil, remove the drained meat,pat it dry and add half of the ingredients like yogurt, ginger garlic paste, roasted masalas, powdered masala like chili powder, turmeric,etc,salt,lemon juice. (The marinating should ideally be done for minimum 3 to 4 hours)
- Rice : Drain the water from the soaked rice,add this rice to 1 litre of water,along with the whole masalas like cumin seeds,bay leaf, mace(javitri)black pepper, cloves,star anise,bring to boil when the water boils,reduce the flame and let the rice cook for 10 minutes.
- Paraboil : Once the rice is half cooked,drain the water and transfer to a big wide mouth utensil or plate,for the steam to get released and to avoid the rice from getting overlooked. (This allows the rice grain to be free and stops them from sticking to each other.)
- Take roughly around 300 grams of the above steamed rice and add the saffron milk to it mix and keep aside
- Final stages - step 1 : In a heavy bottomed utensil (patela)take the remaining oil and ghee mix,add the whole masalasa and start adding the layers(I add the meat layer,you can add rice first)
- After the layers are put,add kewra water,dash of ghee,layer of saffron rice mixed with milk,which we had kept aside,fried onions, and other condiments of your choice, plus Kasuri methi.
- Seal : It's important to seal the utensil well before keeping it on a hard base,to avoid heating the Biryani directly over the flame(seal the mouth of utensil with dough and place a heavy object on it.)
- Slow cook for 40 minutes, remove the pot from the flame but do not open the lid. let it cook further in the steam( This process is called DUM)
- After 40 to 45 minutes, remove the lid, garnish the Biryani with your favorite garnishes like Fried onions,fresh mint leaves,blanched almonds and serve hot with a side dish or raita(Indian salasa made with yogurt)
Ready to cook?
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